Try our easy recipe to making – delicious Peach Melba

Author: Fowey Hall Hotel
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Made by Daniel our Pastry Chef.....You need. Yoghurt & Vanilla Parfait,  2 free range egg yolks, 67g sugar, 20g water – boil to 140 degrees C .  Add sugar and water to yolks.  Whisk until room temperature.  Whisk egg whites in a separate bowl –into a meringue until stiff peaks.  Whip 175ml fresh full cream – whisk.  Fold in 150ml cream and yoghurt mixture to yolks.  Gently fold in the meringue to the yolks, yoghurt and cream mixture.  Then freeze.

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Amy Marshall and Matthew Jenkin Wedding

Author: Fowey Hall Hotel
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We are proud to show off one of our beautiful exclusive use weddings held in March 2014 at Fowey Hall Hotel with the permission of the Bride and Groom.

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